Recipe - Grilled Kipper With Carrot And Onion Pickle

1 Sweet dried red romesco
pepper
(or substitute a roasted red
bell pepper)
1 sl Bread; toasted
10 Blanched almonds; toasted
Salt; to taste
Freshlyground black pepper;
to taste
4 Garlic cloves; peeled
1 Tomato; peeled, seeded,
And chopped
1/3 cup Olive oil
1 tablespoon Warm water ; (to 2 tbspns)
12 Knob onions; or calcots
(to 16)

Prepare the romesco sauce: If using a dried pepper, remove the stem and
seeds from the pepper and soak in warm water for 1 hour, or until softened.
Scrape off the flesh and discard skin. If using a roasted pepper, remove
the charred skin, stem, and seeds, and chop. Set aside. In a food
processor, finely chop the bread and almonds. Add the salt, pepper, garlic,
tomato and reserved flesh of the pepper. Process to a smooth paste. With
the motor running, add the olive oil in a thin stream, until mixture is the
consistency of a thick, creamy sauce. Add the warm water as needed to help
thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and
set aside at room temperature or chill until ready to serve. Preheat a
grill or broiler, and preheat an oven to 400 degrees. Trim the roots off
the onions and spread them over the grill. Grill the onions until charred
all over but not dried out, turning frequently. Transfer the onions to a
large roasting pan, cover tightly and roast in the oven for 20 to 25
minutes. Serve the onions steaming hot, strip back the charred outer skin,
dip the onions in the romesco sauce, eat the white bottoms and discard the
top. This recipe yields 4 to 6